1 pound chicken or duck livers, trimmed and coarsely chopped
2 cups long-grain white rice (14 ounces)
4 cups chicken stock or canned low-sodium broth
2 teaspoons chopped thyme
2 bay leaves
Salt and freshly ground pepper
1/2 cup finely chopped scallions
In a medium saucepan of boiling salted water, cook the wild rice over moderate heat until the grains are tender, 30 to 45 minutes. Drain the wild rice in a colander.
In a medium skillet, cook the ground pork over moderately high heat, stirring well to break up any clumps, until no longer pink, about 10 minutes.
Melt the butter in a large, deep skillet. Add the onion, celery, red and green bell peppers and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the livers and ground pork and cook, stirring, until the livers are browned on the outside, about 5 minutes. Stir in the wild and long-grain rice, chicken stock, thyme, bay leaves and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the long-grain rice is tender, about 20 minutes. Discard the bay leaves. Season the dirty rice with salt, pepper and Tabasco and stir in the chopped scallions. Transfer the rice to a bowl, fluff with a fork and serve.
The cooked pork and wild rice can be refrigerated overnight.
You can substitute 1 cup minced cooked pork for the ground raw pork.